1 HOUR | NOT TOO TRICKY | SERVES 4
Nutrition per serving:
540 Cals, 23.5g Protein, 55g Carbs, 20.5g Fat, 25.5g Sugar
These Gluten-Free Mushroom Pancakes are a delicious twist on the classic pancake, bringing together earthy mushrooms and a tender, gluten-free batter. They’re quick to make, hearty enough to stand alone, and versatile enough to pair with fresh herbs, dips, or even a light salad. Whether you’re gluten-free or just looking for something new, these pancakes are an easy win.
INGREDIENTS
1 cup gluten-free all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup unsweetened almond milk (or milk of choice)
1 large egg (or flax egg for vegan)
1 tbsp olive oil (plus more for cooking)
1 cup mushrooms (button or cremini), finely chopped and lightly sautéed
2 tbsp fresh parsley or chives, chopped
Optional: pinch of black pepper or chili flakes for extra flavor
Method
In a mixing bowl, whisk together gluten-free flour, baking powder, and salt.
In a separate bowl, combine milk, egg, and olive oil. Pour into the dry mixture and stir until just combined.
Fold in the sautéed mushrooms and fresh herbs.
Heat a lightly oiled skillet over medium heat. Scoop about ¼ cup of batter per pancake onto the skillet.
Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 2 minutes until golden.
Repeat with remaining batter, adding more oil as needed.
Serve warm with your choice of toppings—yogurt, avocado, or a drizzle of olive oil all work beautifully.
